Vegan Week Celebrated by Chefs

A number of chefs will prepare vegan dishes for World Go Vegan Week October 24 – 31. In Manhattan, Alexandra Jamieson and Mercy For Animals New York are putting on a special dinner on October 25. Jamieson has also created a vegan menu for the restaurant GustOrganics. Spicy Seitan Tacos with Mango Salsa and light Avocado Dressing, tasty “Mousse de Camote” with Caramelized Cashews, Tofu Carpaccio with fresh Arugula and Almonds are some of her creations for their menu. “Once people see how delicious and satisfying vegan foods can be, they’ll be begging for more,” says Alberto Gonzalez, GustOrganics founder and CEO. (Source: Going.com)

If you saw the movie, Supersize Me, you may recall Alexandra Jamieson was in a relationship with Morgan Spurlock. They are now married. She was vegan chef during the filming of the movie.

Five restaurants in Dallas, Salum, The Second Floor, Tillman’s Roadhouse, Bijoux, and Stephan Pyles are taking part in the vegan celebration.

Abraham Salum and Al Haven from Salum Restaurant are making tempura cauliflower and broccolini with a white bean purée, along with capers, currants and almonds. J. Chastain of The Second Floor is making soba noodle salad with baby bok choy, Thai chili vinaigrette and Asian pears.

“These amazing and adventurous Dallas chefs have developed an exciting array of upscale, great tasting vegan meals that are not only good for you, they’re wonderful for the planet and kind to animals,” said Nathan Runkle, Executive Director of Mercy For Animals Dallas. (Source: Dmagazine.com) In July, the Dallas office of Mercy for Animals held a vegan BBQ to launch their new organization.

Actress Emily Deschanel made this statement in support of Go Vegan Week, “A plant-based diet not only improves your health, it significantly reduces your carbon footprint and preserves resources for future generations. So please join me in creating a healthy future and go vegan for World Go Vegan Week.”

Public interest in vegetarian foods is growing, says Mercy for Animals, “The market for vegetarian food products grew from $646 million in 1998 to $1.6 billion in 2003 and was projected to reach $2.5 billion in 2008. ”